The longer I live in Texas, the more recipes I’ll have for queso. A party doesn’t start without liquid cheese on the table, and who says you can only have one?
Though chili is the official state dish of Texas, I think queso should have its own distinction as the state’s official dip. While we’re on the subject, pecan trees are the official trees of Texas and naturally, pecans the official nut. While cashews are the standard base for vegan queso, there’s no reason why we can’t take a more Texan approach to this savory staple.
What Makes This The Best Vegan Queso Recipe
Buttery, subtly sweet, and robustly nutty, pecans add a whole new level of decadence to everyone’s favorite Tex-Mex appetizer. Creamy and thick enough to generously coat chips, it’s rich enough to satisfy any craving. Plus, it’s ready in mere minutes, so you can always have queso on hand for gatherings big or small.
Uses For Plant-Based Queso
Naturally, queso was made for dipping tortilla chips, but that’s just the start. Save some for breakfast, lunch, or dinner in all sorts of other dishes.
- Drizzled over tacos
- Mixed into tofu scramble
- Stuffed into burritos
- Used as filling for quesadillas
- Tossed with pasta
Forget processed dairy products. There’s a whole world of queso with bolder flavor and better nutrition, and I promise, it’s not a tough nut to crack.
Chipotle Pecan Queso
Buttery, subtly sweet, and robustly nutty, pecans add a whole new level of decadence to everyone's favorite Tex-Mex appetizer. Creamy and thick enough to generously coat chips, it's rich enough to satisfy any craving. Plus, it's ready in mere minutes, so you can always have queso on hand for gatherings big or small.
- 1 Cup Raw Pecans
- 1/4 Cup Nutritional Yeast
- 1 Teaspoon Onion Powder
- 1 Teaspoon Smoked Paprika
- 1/2 Teaspoon Ground Cumin
- 1/2 Teaspoon Garlic Powder
- 1/2 Teaspoon Ground Turmeric
- 1/2 Teaspoon Salt
- 3/4 Cup Salsa, Divided
- 2 Tablespoons Tomato Paste
- 2 Chipotles in Adobo
- 2 Teaspoons Lime Juice
- 1 Cup Vegetable Stock, Hot
- Cilantro, To Garnish
- Place the pecans in a high-speed blender along with the nutritional yeast, onion powder, smoked paprika, cumin, garlic powder, turmeric, salt, 1/2 cup of the salsa, tomato pasta, chipotles, lime juice, and stock.
- Blend on high speed, pausing to scrape down the sides as needed, until completely silky smooth; 5 - 6 minutes.
- Transfer to a shallow dish and top with the remaining 1/4 cup of salsa. Sprinkle fresh cilantro on top and serve warm.
This queso can be stored in an airtight container in the fridge for up to 1 week. You may need to add an extra splash of stock or water to thin it back out. Microwave gently, pausing to stir at 30 second intervals, to re-warm.
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Amount Per Serving: Calories: 166Total Fat: 13gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 0mgSodium: 550mgCarbohydrates: 10gFiber: 4gSugar: 3gProtein: 5g
All nutritional information presented within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on BitterSweetBlog.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate. Even though I try to provide accurate nutritional information to the best of my ability, these figures should still be considered estimations.
4 thoughts on “Queso The Mondays”
I’m always amazed at what you create, Hannah. 😘
I love quest!
I completely agree with you that queso is a must-have at any Texas party, and it’s great to see a more Texan approach to this staple with the use of pecans. Your recipe sounds amazing, and I can’t wait to try it out and serve them with my vegan friends, i am sure they will be surprised.
This sounds amazing, would never have thought to use pecans. Thanks!